RINDFLEISCHEINTOPF  mit  PAPRIKA  BIERSAUCE

Beef Stew with Peppers Beer Sauce

1 kg beef (foreshank, neck)
500g onions
2 tbsp. tomato paste
1 tbsp. paprika powder
500 ml beer
250 ml soup
1 chili
2 bell peppers (red od. green)
salt, pepper, bayleaf, caraway

 

 

Pell onion, cut into 1 cm cubes and fry golden brown.
Stir in tomato paste, reduce heat, add the paprika powder and pour in the beer immediately. Simmer for about 15 minutes.
Cut the meat into 3 cm cubes and season with salt and pepper.
Sear meat all around and add with 1 bay leaf, chilli pepper and caraway tl the sauce. Douse with soup and simmer for 2-3 hours.
Wash peppers, cut into equal pieces and give them at the end of the cooking time into the stew.

 

          Side dish:  potatoes, dumplings
     
 

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